this post was submitted on 26 Dec 2025
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It's ok but iirc they use capsaicin concentrate which just adds artificial heat without flavor. These days I avoid that stuff. The best hot sauces I've had were all made from Moruga Scorpion peppers. They pack a lot of heat but it doesn't hit you as harshly as with other strains. Goes especially well with fruity or smokey spices. My favorite chili pepper by a long shot.
My favorite scorpion sauce is Tobacco's. Unlike their others, I don't get a strong overwhelming vinegar sensation from it.
My favorite overall sauce is Melinda's ghost pepper sauce. I tried their scorpion sauce but it didn't taste significantly different enough nor feel any hotter, but it was more expensive to get, so I stick with their ghost pepper sauce.
Scorpion using Moruga?
Yes. The good ol' Trinidad and Tobago scorpion.
Tobasco's hottest sauce, and also Melinda's, but the heat and difference is more noticeable in the Tobasco sauce.
Also, as much as I love Melinda, it utilizes Hispanic spices, which more limits what I can put it on. However, the Tobasco sauce better pairs with a greater variety of foods.
Melinda's sauces are fantastic. Generally speaking I mostly ditched vinegar bases for fruity sauces, spicy ketchup and chutneys. Oh and a completely different one that I can highly recommend is this one:
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